Description
Buttery Pecan Pie Brownies are a rich and flavorful dessert that combines the textures of brownie and pecan pie, creating a decadent treat that’s perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 1/4 cups brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup corn syrup
- 2 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Melt 1 cup butter in a saucepan. Remove from heat and stir in 1 cup granulated sugar, 3/4 cup cocoa powder, and 1/2 tsp salt. Let it cool slightly.
- Whisk in 2 eggs and 1/2 tbsp vanilla. Add 1 cup flour and stir until combined. Pour batter into pan and smooth top.
- Bake brownie layer for 20 minutes. It should be partially set.
- In another saucepan, mix 1/4 cup corn syrup, 1 1/4 cups brown sugar, 1/2 cup heavy cream, 2 eggs, 1/2 tbsp vanilla, and pinch of salt. Stir over medium heat until slightly thickened (about 5 mins). Fold in 2 cups pecan halves.
- Pour pecan mixture over brownie base. Bake another 25 minutes until edges are set and center jiggles slightly.
- Cool completely, chill for 1 hour, then slice into 16 squares.
Notes
- Ensure the brownie base is only partially baked before adding the pecan topping for the best texture.
- For enhanced flavor, toast pecans before folding them into the mixture.
- You can substitute walnuts for pecans if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg